I love beans. I like them well-seasoned and:
- with french bread
- with tortillas
- with rice
- with a “Rustic Italian Loaf” (is there a “Sophisticated” or “Metropolitan” Italian Loaf out there?)
- with cheeses, chutneys, salsas, sour cream, plain Greek-style yogurt, chow-chow, chopped jalapeno, chopped onion, crumbled bacon…
- with cornbread
- in soup
Beans are good! If you like them too, try A Simple Pot of Beans to get started. From there you can dress them up to your liking, make chili, vegetarian tacos and taco salad, soup, refried beans, or as the starting point for this easy, delicious soup.
Creamy Bean and Vegetable Soup
- 1 Recipe A Simple Pot of Beans
- 1/2 cup of heavy cream (optional; adds a little bit of richness and makes it extra-delicious, but you can leave it out for a vegan and/or lactose-free option)
Prepare A Simple Pot of Beans, retaining the cooked carrots and garlic at the end of the cooking time.
Place enough cooked beans and broth in a blender to equal 2 cups. Add the carrots, garlic and cream. (If not using cream, add about a half-cup more of cooking liquid.) Puree the mixture, adding broth as necessary to achieve a smooth texture. Return puree to the pot of beans and heat mixture on low until heated through, careful not to boil.
Garnish with slight swirls of cream and chopped green onion.